You and Me and the Baby Makes Three: June 2010

Thursday, June 17, 2010

We're in!!!

Ned just found out he's been accepted to Utah State University's human resources graduate program! It starts next January and goes every Friday and Saturday for two years- then we're finnished and everyone has to call him Master Ned!

Friday, June 4, 2010

Seven months

3 teeth - super cuddley - uses anything he can reach to help him stand up!

Who says Jack doesn't look like his daddy?

I know everyone thinks Jack looks more like me but maybe these pictures can persuade you:

The first is courtesy of Lori and the second is from our trip last week. Pretty similar right?

Our first family vacation!

23.5 hours in the car with a teething six month old. Whew!

We went to Washington to visit Jack's Grandma and Grandpa-Great, my aunt and uncle, and Steve and Jessica. We had so much fun, and Jack got to see something new everyday (which is great for a baby who gets bored so easily!)
First we went to see my Grandparents in Spokane. We took Jack on lots of walks to go see the horses:

This baby was only about 12 hours old!

We visited the botanical gardens:

and went swimming:

and had a picnic lunch:

We also went to my Auntie Helene and Uncle Tony's for dinner. Jack got to meet his cousin Noah and my cousin Heather:

Then we drove to the east side of Washington to visit Steve and Jessica in Battleground:

We for a hike by the lake:

Everything was SOOO green!

Also, Steve was dying for a mini-makeover, so we obliged.

Steve when we arrived:

...and Steve when we left:

He actually got called to be the young men's president and decided to trim up for it.

And finally time to go home again. We always left in the middle of the night so the baby would sleep as much of the trip as possible, and this was our view as we were leaving- the sun rising over the Columbia River!

Thursday, June 3, 2010

Jack of all trades:

Jackpot!

It's not quite as comfortable as his bumbo...

Drumroll please....

After a very long 6 years, we recieved the most expensive piece of paper we have ever owned.

Let me explain the last one: Ned has been telling me for weeks that when he gets his diploma, he wants to laminate it and tack it to the wall above the toilet. This is our comprimise. I framed it and took a quick picture of it above the towel rack.

Like father, like son

Jack wants to be just like his daddy. He loves to play the drums. Here is Jack's tric with the drums last week:

He loves to sit up and play them all by himself.
And here is his new trick with the drums this week:

Look at him stand! So impressive, right?
(I know there's a lot of laundry behind him, we were still unpacking from our trip.)

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20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon or lime zest
1/3 cup fresh lemon/ lime juice
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min. While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. zest and juice, then pour mixture over crust. Bake 30-40 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon or lime peel just before cutting into squares to serve. Recipe from Our Best Bites.

1 medium onion chopped
1 1/2 c chopped carrot
1 1/2 c chopped celary
4 garlic cloves, minced
5 cans black beans, drained
1 can beef broth
1 can chicken broth
1 t chili powder
1/2 t cumin
1 T cayan pepper
1 t oregano
2 t coriander
1 t fajita seasoning- to taste ;)
3 bay leaves
salt and pepper
1 T olive oil

Add oil, carrots, onions, celery, and garlic. Cook until translucent. (5-7 min?) Add beans, broth, bay leaves, and spices. Simmer for 30 minutes or until all of the veggies are soft. Remove one of the bayleaves. Blend the soup in small batches until it's completely smooth. Top with chips, sour cream, cheese, and green onion! I found this one at: http://www.ourbestbites.com/ Go check them out! They have tons of great recipes!!

9(6 inch) corn tortillas,
6 T flour
1 1/2 t chili powder
1 1/2 t cumin
1 1/2 t salt
1 1/2 t pepper
1 1/2 t ground corriander
3 T canola oil
1 large onion, divided
4 or 5 pablano peppers, cut in chuncks (no seeds)
2 jalapanos, cut in chunks (seeds too!)
1 1/2 t chopped garlic
a couple pats of butter
celery, carrots, pepper corns, bouillion (all for stock)
1 1/2 cup half &half
5 bone/skin less chicken breasts
Monterey Jack cheese, shredded
tortilla chips

Cut tortillas, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. In a large stock pot, place chicken, celery, 1/2 the onion, bouillion, carrots, and pepper corns. Cover with water (about 12 c), and boil until chicken is done. Remove chicken and shred. Strain out the veggies, and save the stock. Place oil in a skillet over medium-high heat. Add onion, pablano pepper, jalapanos, and garlic. Saute until onion is clear and soft. Add butter and melt. Add torilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add a few ladles full of stock to loosen the mixture. Return the mixture to the food processor,and blend until smooth. Add to the pot of stock and wisk until blended. Add half & half and chicken. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Top each serving with shredded cheese and tortilla strips. Makes 8 servings.

1 lb shrimp, devained and peeled
2 carrots
1 lime
1/4 c House of Tsang peanut sauce
2 T terriyaki sauce
ginger (about an inch, grated)
rice
chicken stock
toasted almonds

I love how fast and easy this one is! It's the perfect 20ish minute meal. Prepare the rice with chicken stock. In the mean time, comine the shrimp, ginger, peanut sauce, and terriyaki sauce in a hot skillet. Cook until the shrimp is pink and curls up. Julienne the carrots and add in at the last minute along with the juice of half a lime. Serve on top of the rice,top with almonds, and enjoy! I think next time I'll add some sugar snap peas, too!
{I know my pictures are fuzzy, but I can't seem to fix it}